New COO worked at Moe’s Southwest Grill with Paul Damico, current Fuzzy’s CEO
Fuzzy’s Taco Shop named Scott Shotter chief operating officer of the 150-unit taco chain. Shotter comes from Condado Tacos. There, he held the role of president. Initially, as Fuzzy’s chief operating officer, he will focus on relationship-building with the restaurant chain’s franchisees.
Prior to Condado Tacos, Shotter served as CEO of Backyard Burgers. Previously, he and Paul Damico, Fuzzy’s Taco Shop chief executive, worked together at Moe’s Southwest Grill as VP and chief executive, respectively. They and their teams are credited with growing Moe’s from 200 to 700 units between 2009 to 2016.
“Scott is a tenured restaurant industry veteran and a highly skilled operator,” said Damico. “With the robust growth planned for Fuzzy’s, it is beneficial to add someone to the team with extensive experience in both franchised brands and rapid expansion. Scott’s experience matches the exact needs for the operational leadership role we were looking to fill at Fuzzy’s.”
Shotter appreciates the full bar as part of the concept at Fuzzy’s Tacos and is likely to tap its advantages. He commented, “What makes Fuzzy’s so special is that it’s a hybrid fast casual concept with a full bar approach. The Fuzzy’s model offers a convenient and casual experience to guests while serving delicious food that’s made from scratch in house daily.”
In April, Fuzzy’s Taco Shop unveiled a new taqueria prototype that is no larger than 1,800 square feet. This new concept format provides additional advantages as the chain expands.
Furthermore, as Fuzzy’s chief operating officer, Shotter will lay out a long-term foundation of infrastructure, processes, and procedures for the brand’s expected growth over the next five years.
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